Curry Flavored Tofu (Karee doufu)

Average

Calorie count is per serving
Does not include time needed to drain the tofu.

Ingredients (Serves 2)

1 block kinugoshi-tofu (400 g)

Note

Soft tofu. Moist, with a smooth texture. Good to eat raw.

150 g ground pork

1/2 onion

40 g ginger (coarsely minced without peeling)

2-3 tsp curry powder

Note

Spice mix made for curry. Made with 20 to 30 different spices such as turmeric, hot pepper, pepper, cumin and coriander.

3 tbsp mentsuyu noodle soup (triple concentrated)

Note

Soy sauce-based seasoning liquid. Made for use mainly with noodles. You can find varieties diluted with water, or straight.

150 ml water

2 hoso-negi green onion (chopped)

1 tbsp vegetable oil

A pinch of pepper

Potato starch thickener

Directions

1

Wrap the tofu tightly with a couple of paper towels. Press the tofu, using a plate or something similar as a weight. Set aside for half an hour to drain and cut into 2 cm cubes. Coarsely mince the onion.

2

Warm the vegetable oil in a frying pan placed over medium heat. Stir-fry the ginger until aromatic. Add the ground pork, sprinkle with a pinch of pepper and stir-fry until the color changes. Add the onions and stir-fry until translucent.

3

Add the curry powder and stir-fry until aromatic. Add the mentsuyu noodle soup and water and simmer until the flavors are fully combined. Add the tofu.

4

Mix the potato starch with water and stir into the pot to thicken. Plate up and garnish with hoso-negi.